Serves: 4-6
Prep Time: 3 hours
1 venison rost, chunked
2 onions, chopped. salt and pepper
1 Qt. barbecue sauce
1 large green pepper diced
2 cups rice
Stew meat for 2 hours wuth onions, salt and pepper. Drain stock, leaving 1 cup. Add barbecue sauce and green pepper. Cook on low heat for 1 hour. Cook rice. Pour stew over rice.
Recipe by Joe Sneed
Doug/VA.
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